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Tuesdays with Dorie (Baking Chez Moi): Vanilla Bean Sablés

Dorie Greenspan vanilla bean sables on eatlivetravelwrite.comThis week’s Tuesdays with Dorie recipe from Baking Chez Moi – was a classic – Vanilla Bean Sablés (the most buttery shortbreads ever!), in Dorie’s words: “snappy around the edges, cakier in the centre” with a hint of saltiness.

Sablé in French means “sandy” and the sandy texture (you can even see it pretty well in the photos here) comes from not adding too much air to the mixture when you’re beating the butter and then working quickly when you’re adding the flour so you don’t overwork the dough too much. I used my hand beaters for this and finished the job off with my hands.

The dough is rolled into logs and refrigerated then just before baking the logs are rolled in egg and sugar then sliced into 1/2-inch rounds (I found this challenging to keep the cookies from crumbling – you just have to work fast LOL!). The cookies spread in a bit of a weird manner when they bake – the edges kind of slide away from the cookie as you can see in the photo but I think it makes them look interesting and adds to the texture – the edges are crispy and sweet, the centres are softer with a touch of salt.

From Baking Chez Moi Dorie Greenspan vanilla bean sables on eatlivetravelwrite.comNot your traditional shortbread but a new fave (I can’t believe I haven’t made these before!).

Get the recipe for Dorie Greenspan’s Vanilla Bean Sablés here or on page 261 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

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Please note: This post contains Amazon affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

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4 Responses to Tuesdays with Dorie (Baking Chez Moi): Vanilla Bean Sablés

  1. Diane July 10, 2018 at 10:50 #

    Glad to have read all your tips. Do you think freezing the dough would help? I hope we enjoy these as much as you did.

  2. Cakelaw July 10, 2018 at 17:20 #

    These were good – made a half batch yesterday. So easy too with the slice and bake method.

  3. Zosia July 11, 2018 at 18:00 #

    I generally love the ease of slice-and-bake cookies but this dough was a bit more challenging than most. Working quickly is good advice!

  4. Kim July 11, 2018 at 18:46 #

    Nice to get some tips ahead of time…I am excited to try these!

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